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    • #268494

      1/4 lb Butter
      1 lb Chicken livers
      1 md Onion, chopped
      3 Shallots, chopped
      1/2 ts Thyme
      1/2 ts Rosemary
      1 Bay leaf
      12 lg Fresh mushrooms, chopped
      1/4 c Brandy
      1/2 ts Salt
      1/8 ts Pepper

      In a large skillet, melt the butter. Add chicken livers, onion and shallots.
      Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir
      frequently while cooking for 5 minutes.

      Discard bay leaf and pour mixture
      into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour
      into a 2 cup souffle dish.

      Chill. Garnish with parsley. Serve with melba
      toast rounds.

    • #407654

      That looks like an easy recipe. I always wondered how pate was made, now I know.

    • #407665

      Arron made this for new years eve…when I got home they were all gone….oh well…. 🙂

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